Chicken, Rice, and Fruit Salad
Leftover rice? Use it in this fruit and chicken salad for a new spin on chicken salad. Serve the dish on lettuce leaves.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/3 of recipe
227
Calories
20g
Protein
30g
Carbs
3g
Fat
3g
Fiber
9g
Sugar
177mg
Sodium
Saturated Fat 1 g · Cholesterol 56 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
brown rice, cooked
1 cup
parsley, dried
2 teaspoons · or 2 Tablespoons fresh, finely chopped
ground black pepper
1/2 teaspoon
garlic, finely chopped
1/4 clove
ranch dressing, fat-free
1 tablespoon
mayonnaise, fat-free
2 tablespoons
apple or cantaloupe, cut into chunks
1 cup
grape halves, red or purple, cut into chunks
1/3 cup
celery, chopped
1/2 cup
chicken, cooked, cut into bite-size pieces
1 1/4 cups
lettuce leaves
6
Instructions
- 1
Wash your hands with soap and water.
- 2
If not using leftover or "planned over" rice, cook rice according to package directions without adding salt. Chill.
- 3
In a serving bowl, mix parsley, black pepper, garlic, dressing, and mayonnaise together.
- 4
Add cooled rice, apple, grapes, celery, and chicken. Stir gently.
- 5
Serve cold on a bed of clean lettuce leaves, if desired.
- 6
Cover and refrigerate leftovers within 2 hours.
Notes
- •A child could wash the fruit and help remove the seeds.
- •Note: Recipe analysis was done using brown rice.
Source: USDA MyPlate Kitchen · Fix it Fresh! Recipe Series Kansas State University Research and Extension
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